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FareShare Gazette Recipes -- November 2009 - M's


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Monastery Rice Tart - Tarte aux Riz

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* Exported from MasterCook *

Monastery Rice Tart - Tarte aux Riz

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-11 Nov 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry Shell (la pate brisee sucre):
1 egg
3 tablespoons sugar
1 cup flour
1 stick sweet butter -- or margarine
5 tablespoons ice water
1 pinch salt
1 tablespoon butter
3/4 cup rice
1 quart milk
2 eggs -- separated
2 teaspoons vanilla extract
1/2 cup sugar
1 tablespoon almond extract

Prepare the pastry shell by mixing all the ingredients in a good-size bowl.
Use both a fork and the hands for mixing. Do not overwork the dough. Form a
ball with the dough and sprinkle with flour. Place the dough in the
refrigerator for at least 1 hour and let it rest. When the dough is ready
to be worked, sprinkle some flour over the table or a board and carefully
roll out the dough, extending it in every direction. Butter a tart or pie
dish thoroughly and place the rolled dough into it with care. The dough
must always be handled with the fingers. Trim the edges in a decorative
fashion. Cover the pastry shell with aluminum foil and place in the oven at
250-300F for about 12 to 15 minutes for prebaking period.

Prepare the dough for the crust the day before and let it stand overnight
in the refrigerator until you are ready to use it.

Melt the butter in a good-size saucepan, add the rice and stir well for one
minute or two. Add the milk immediately and cook the rice over low heat,
stirring from time to time until all the milk is absorbed and the rice is
cooked and tender. Let it cool.

Beat the egg yolks, then add the vanilla, sugar and almond extract; beat
some more. Add the eggs to the rice and mix well. Beat the egg whites stiff
and fold into the rice.

Preheat the oven at 375F. Bake the tart shell for about 10 minutes or until
the rim begins to turn golden. Pour the rice mixture into the shell and
spread evenly. Bake for about 30 minutes until the top reflects a light
brown color and the crust is done.

Makes 6 servings.

Description: "French Veg"
Cuisine: "French"
Source: "This Good Food: Contemporary French Vegetarian Recipes from a
Monastery Kitchen by Brother Victor-Antoine d'Avila-Latourrette, The
Overlook Press, 1993."
S(Formatted by Chupa Babi): "Aug 2009"

Contributed to the FareShare Gazette by Chupa; 9 November 2009.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 410 Calories; 10g Fat (22.8% calories from 
fat); 12g Protein; 65g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 159mg 
Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 
1 1/2 Other Carbohydrates.

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